Asparagus Salad Recipe
I have a confession to make. I've been eating too much sausage. I feel heavy. And with Spring here, I felt the need for a refreshing vegetable dish. Hence, asparagus salad.
I actually forgot this salad. I made it a while back after watching Anne Burrell make it on the Food Network, loved it, but didn't think of it again until I was texting with a friend who had asked for ideas for a vegetable side dish for Easter. All of the sudden, the crunchy, tangy memory came flooding back to me. Spring is the season for asparagus after all, and if you find the good stuff, this is a perfect dish to make. The original recipe specifies pencil asparagus and red wine vinegar. I prefer Sherry vinegar and think any good asparagus works, just none of the woody, dense stuff.
If you want the actual recipe, you can follow the link above. But the process is simple, grab a bunch of asparagus, chop it finely, mix it with a finely chopped red onion, vinegar, olive oil, salt, pepper, and good grated cheese. Pecorino is great, but honestly, I bet any good grating cheese would be fabulous in this salad. Just build to your taste. Let it sit in the fridge for a bit for the flavors to meld, then enjoy.
Labels: Salad, Vegetables